Heavenly Butternut Squash Risotto

Last night I made the most amazing dinner. And I have my sister to thank for it. So thanks Julie!

I’d been wanting to use up our butternut squash from our crop share and my sister passed along this butternut squash risotto recipe with the note that it one of her favorites (which, coming from my foodie sister, is a good thing)

After my previous pathetic attempt at peeling a butternut squash, I went out and got a decent peeler, and that made a world of difference!

That was easy!

The prepping took quite a long time, and the cooking took about an hour, but one bite in, and I knew it was worth every second I spent in the kitchen! It’s not the simplest recipe, and definitely not the healthiest (now that I made it according to the recipe, I’ll work on adapting it to be healthier), but it’s a great “special occasion” or “trying to impress” recipe!

Return skillet to medium heat and add reserved fibers and seeds (and any leftover squash). Cook, stirring frequently, until lightly browned (about 4 minutes). Transfer to a large saucepan and add broth and water. Cover saucepan and and bring to a simmer over high heat. Then reduce heat to medium-low to maintain simmer.

While rice is cooking in the wine, strain hot broth through a fine mesh strainer into a bowl. Press solids to get out as much liquid as possible. Return strained broth to saucepan and keep warm over low heat.

When wine is fully absorbed, add 3 cups broth, the wilted spinach, and half the reserved squash to the rice. Simmer, stirring every 3-4 minutes until liquid is absorbed and bottom of skillet is almost dry (about 12 minutes).

Stir in 1/2 cup broth and cook, stirring constantly, until absorbed. Repeat 2 or 3 more times until rice is al dente.